Each Monday I will be publishing a recipe from one of my books. This recipe is featured in the “Grillin’ Goods” Section of Moms at Home: A Collection of Recipes available on Amazon in Print. If you use any of these recipes, please take a photo and share with me on my Moms at Home Facebook page or on my professional Facebook page. Or, tweet them to me and use hashtag #MomsatHomeMeals Enjoy!

Oh, snow, be gone! Here’s a couple of facts about me that you probably already know. 1) I’m not a winter kind of person. 2) I love my Jeep and it loves to be naked- no doors, no top! Not possible in freezing temps, sadly. and 3) Cooking on the grill is probably my favorite thing about cooking when it comes to three out of the four seasons! Nothing like watching the kids splash in the pool while standing at the grill cooking up dinner followed by a backyard campfire, more pool splashing and S’mores. Oh, snow, be gone! (2.5 months before I can open my pool! Hopefully less than that before I can find my grill again!)

This is my absolute favorite grilling recipe. And, it’s not really a recipe at all! You can use whatever veggies and meats and marinades you like! Just make sure that you soak the sticks in water while marinading your meats if you plan on using wooden skewers. My Dad makes some amazing metal skewers and I’m hoping to score a set soon! (Hint! Hint!) These Kabobs, Shish Kebab, whatever you want to call them besides AMAZING, are to date my most popular Pin on Pinterest pinned before I was actively blogging so I thought I’d share the recipe here. The photo of my kabobs is even the feature photo on the cover of my first book. They ARE that good and they look great!

Shish Kebab

Ingredients:

1

Lb

Boneless Chicken, 1” Pieces

Adjust amounts to number of People Served. This is at least 6.

1

Lb

Steak or Beef Tips, 1” pieces

1

Pkg

Jack Daniels Marinade

1

Bottle

Teriyaki Marinade (Kikoman is Good)

1

Each

Green, Red, Orange & Yellow Peppers

3

Lrg

Onions (I like the Red Ones for this)

1

Pint

Cherry Tomatoes

1

Pint

Small Fresh Mushrooms

1

Can

Pineapple Chunks

Directions:

I marinate the Chicken in a Teriyaki marinade and the beef in the Jack Daniels Steak marinade overnight. If you will be using wooden skewers you will need to soak them in water and can also soak those overnight.

About an hour before I am ready to grill, I cut up my veggies. I use a mixture of red, yellow, orange and green peppers, red onions, cherry tomatoes, mushrooms and pineapples

Skewer the meat and veggies, alternating. For example, on the chicken kabobs I start with onion, green pepper, pineapple, chicken, onion, red pepper, pineapple, chicken, etc. using all of the colors. Sometimes I use mushrooms on the chicken ones too. I also make kid friendly ones for my picky eaters without onions and peppers.

These are really just suggestions. You can use any meat/veggie combinations you like and even change the marinades. You can add shrimp, zucchini, anything you can think of! (While writing this I thought about Pork pieces with peppers, onions and pineapple and cherries…Hawaiian or Sweet and Sour style! Yum!)